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NOTE: All of our premium Arabica coffees are roasted to City+ to Full City roasts, showing minimal-to-no surface oils….we want all of the flavor to stay in the beans until the coffee is ground! Despite the additional descriptors, the first flavor and aroma you'll think of is "COFFEE".

Costa Rica Tarrazu Anaerobic Process

Country of Origin: Costa-Rica
Costa Rica Tarrazu Anaerobic Process
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In a word: CROMG! Tiny Costa Rica is full of heady surprises which make it the envy of the coffee-producing world, with some of the most agronomically and technologically advanced thinking around. Every harvest season sees more smallholder farms offering “added-value” production, offering honey and natural processing, new varietals, etc. What caught my eye recently was the catchphrase “anaerobically-processed”, experimentation which I had heard about from a couple farms in Brazil. At his Tarrazu region Finca Cordillera del Fuego, producer Luis Eduardo Campos picks his high-grown (1600-1750 meters), hand-picked Caturra varietal cherries when they have reached a Brix (sugar content measurement) of 26. They are then depulped and immediately put, along with their separated mucilage, into a stainless steel tank. In the atmosphere deprived of CO2, an anaerobic fermentation process occurs naturally and the “mash” develops a unique profile of acids (malic and lactic among others) which ultimately translate to very complex fruity flavor and heavy body after the beans have dried in full sun.
I adore this coffee! Despite the heavy body and medium acidity it resounds with the fruity spectrum of a natural process…green apple, berry, compote and orange…as well as more traditional flavors like chocolate and caramel. Like a fine Ethiopia natural combined with a pulped natural Brazil in one cup! Most unlike anything we're cupped out of Central America, and hats off to Sr. Campos. The roast profile is light but doesn't present that way in surface color, and the richness is undeniable. Best in drip and pourover.
 1 lb. bag $15.55 lb.


Barista extraordinaire Tyler Hauptman of Portland's Sweet Masterpiece Chocolates demonstrates how to prepare a proper latte using Badbeard's Symphony! blend coffee.

Special microlot Costa Rica Anaerobically-produced excellence Very psyched to have come across this unique coffee and found it to be MORE than everything it was cranked up to be. Producer Luis Campos has taken the super-solid caturra varietal to new heights by anaerobically producing it once it reaches a specific (26 Brix) ripeness on the shrub. Just ...more
New and different Ethiopia natural The Hadeso Natural Grade 1 from Guji just in to take the place of the delicious but all-too-scarce Hambela natural, which was a short-lived hit. We should be presenting the washed Hambela version in October...can't wait! Will post close to its arrival ...more
Meeting expectations and how! The just-arrived  Ethiopia Hamdela natural process and Peru Chasqui new crop are in and really excellent...Hambela a big, sweet fruit bomb, and the Peru even chocolatier and more fruit forward than last ...more
andrea with the goods
Business partner/roaster/barista extraordinaire Andrea Spella has the best espresso in Portland. When we acquired "Rossalina" we knew we were in for an extraordinary ride together.
"I enjoy your coffee very much! Since having to change to decaf, I had not been able to find a full body bean. Your are excellent with no bitter after taste. keep up the good work."
Nick, Ohio
Love us or hate us, everyone's entitled to their opinion. Drop us a line and let us know what's brewing in your cup!
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